Tomato tart with cacio e pepe pastry

Instructions

1. For the pastry, place the parmesan, peppercorns, flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the cold water, one tablespoon at a time until the mixture starts to come together. Remove from the food processor, bring together and wrap in plastic wrap. Refrigerate for 30 minutes.
2. Roll the pastry on a lightly floured bench to around ½ cm thick and use to line a 5 - 6 cm high non - stick 22 cm – 24 cm fluted tart tin with removeable base. Refrigerate for another 20 minutes.
3. Preheat a fan – forced oven to 200˚C. Place the pastry shell on a baking tray and line with a piece of baking paper. Fill with pie weights and bake for 15 minutes. Remove the weights and bake for a further 15 minutes or until well browned. Allow to cool, then remove the tart shell from the tin and place on a serving plate.
4. Meanwhile, halve the large tomatoes and place on a lined baking tray. Drizzle with oil, season well with salt and pepper and bake in the same 200˚C oven for about 30 minutes. Add the cherry tomatoes to the tray and roast for another 30 minutes. Remove from the oven and allow to cool. The tomatoes should be well roasted so that they have lost a lot of their moisture, but still not be too dry.
5. To assemble the tart, whip the ricotta in a stand mixer fitted with the whisk attachment for about 1 minute or until light and fluffy. Spread the ricotta over the base of the tart shell. Arrange the tomatoes on top, drizzle with a little olive oil, then scatter with parmesan, basil and oregano and serve.